Make Ahead

Cinnamon Cardamon Ginger Caramel Sauce with Orange Zest

October  6, 2020
0 Ratings
  • Prep time 15 minutes
  • Cook time 15 minutes
  • Serves 8
Author Notes

Ever wonder what to do with Banner Butter's Cinnamon Cardamon Ginger butter? (besides slather on a biscuit!) Here's a great twist on caramel apples! —Banner Butter

What You'll Need
  • 8 ounces Banner Butter Cinnamon Cardamom Ginger butter
  • 2 cups granulated sugar
  • 2 cups real whey buttermilk
  • 2 tablespoons light corn syrup
  • 2 teaspoons vanilla
  • 1 wide zest of 1 orange
  • 1 pinch sea salt
  1. Melt the butter in a deep, medium saucepan over medium-high heat until bubbling. Add the sugar and whisk until combined. Whisk in 1 1/3 cup of buttermilk, corn syrup, orange zest ( Tip: zest the orange over the pan to insure the oil gets into the caramel), and salt, stirring until dissolved. Bring to a boil. With tongs remove the orange zest. Cook, stirring occasionally, until the mixture is deep amber in color, about 10 minutes.
  2. Remove from the heat, and pour in the remaining 2/3 cup buttermilk and vanilla. The caramel will bubble up from the addition of the buttermilk which works the same as adding baking soda. Whisk vigorously until the bubbling subsides and the mixture is dark and smooth.
  3. Return the pan to medium-high heat and simmer for 3 to 5 minutes until the sauce thickens. Caramel sauce will thicken as it cools. Stopping when the sauce is thin will allow it to thicken to just the right consistency. Cool for about 5 minutes, serve warm.

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